Vegan sticky toffee pudding

Vegan sticky toffee pudding

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 6–8


By Philip Khoury
From Saturday Kitchen


For the cake

  • 250g/9oz dried dates
  • 350g/12oz boiling water
  • 8g/⅓oz bicarbonate of soda
  • 20g/1oz extra virgin olive oil
  • 100g/3½oz dark brown or muscovado sugar
  • 200g/7oz plain flour (gluten-free plain flour will also work)
  • 13g/½oz baking powder
  • 3g/⅛oz fine salt

For the sauce

  • 400g/14oz soy or oat milk
  • 5g/⅛oz sea salt
  • 20g/1oz cornflour
  • 100g/3½oz dark brown or muscovado sugar
  • 20g/1oz coconut oil (deodorised)


  1. To make the date cake, preheat the oven to 200C/180C Fan/Gas 6 and line the base of a 20×30cm/8×12in rectangular baking tin with baking parchment.

  2. Add the dates to a blender or food processor, add 350g/12oz boiling water and stir in the bicarbonate of soda. Leave to stand for 10 minutes. When this mixture has cooled, add the olive oil and blend it to a smooth purée.

  3. Add the sugar, flour, baking powder and salt to a large bowl and whisk to combine.

  4. Add the date purée to the dry ingredients and whisk until the mixture is smooth and clear with no dry lumps.

  5. Pour the batter into the lined tin and smooth the top.

  6. Bake for 25 minutes, or until the cake springs back when gently pressed with your fingertips, or a skewer inserted into the centre of the cake comes out clean. Set aside in the tin.

  7. To make the salted butterscotch sauce, mix the milk, sea salt, cornflour and sugar together in a large high-sided, heavy-based saucepan, then bring to a rolling boil while whisking constantly.

  8. Add the coconut oil and whisk until melted and well-mixed through.

  9. To assemble and serve, pour the butterscotch sauce over the date cake still in the tin and leave to soak in a little. Slice and serve warm from the baking tin.

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